WELLNESS
Website
PODCAST
BLOG HOME

be social

x

food

Flourish

beauty

PODCAST

browse

episodes

iTunes

the Flourish blog

welcome to

Cozy up for your daily dose of healthy living, better beauty tips and delicious recipes! Here at Flourish you will be encouraged to live your best possible self and learn to balance conscious living with grace. Coffee, tea or champagne anyone?

Recent Posts

Hey there, I'm Caroline!
Grab a cup of coffee, tea or bubbly and cozy up for a behind-the-scenes look at how I balance healthy with a whole lot of grace...and yum!

WELCOME to
the BLOG

sociaLize

beauty

Browse by 
category

food

wellness

Basil Pesto Spaghetti Squash Pasta with Crispy Chicken

Mar 1, 2016

You all, food blogging isn’t as glamorous as my Instagram may seem.  I mean I don’t just sit around and take pretty photos all day, but I seriously wish I did (insert, someone famous please hire me to take pretty food photos!).  Most often, there is some form of butter or grease everywhere, stains on my clothes and a tired back from cleaning endless pots and pans.  But it’s fun and I get to share with you all—so thanks for supporting me!

To be honest, meals most days are something quite simple like this—but always completely delicious! It is pretty easy to make food tasty when you use good quality ingredients and glamorous when you add some pops of color and sprinkles of garnishes.  So don’t let your daily meals be boring, because life is just too short!

Basil Pesto Spaghetti Squash Pasta with Crispy Chicken

Ingredients

Directions

  • Preheat the oven to 375 degrees F.  Use the tip of a sharp knife to make several slits/holes in the spaghetti squash to allow air to escape.  Place on a baking sheet and bake for 35-40 minutes.
  • Warm a large skillet to medium heat, drizzle the olive oil into the skillet.  Sprinkle the salt, garlic and back pepper on both sides of the chicken.  Sear the chicken, skin-side down for 4 minutes then transfer to a roasting dish.  Bake for 25 minutes.
  • Carefully slice the spaghetti squash open (I use oven mitts so I don’t burn myself), remove and discard the inner strings and seeds.  Use a fork to shred the spaghetti squash into “noodles” and toss with the pesto.
  • Plate a scoop of pasta with a chicken thigh, garnishing with fresh basil and feta crumbles if desired.

Shop this Post

Comments +

Leave a Reply

Your email address will not be published. Required fields are marked *

COPYRIGHT Flourish LLC 2017

Photos by kylie martin

|

|

site credit